Put peanut butter in a microwave-safe bowl. Heat 30 seconds to melt. Mix in powdered sugar and cinnamon. Combine.Wrap a cookie sheet with wax paper.
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Put peanut butter dollops on the cookie sheet using a 1 teaspoon. Freeze until solid. Store marshmallows in the freezer.In a larger basin, combine flour, baking soda, and salt. Set aside.
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Turn on high speed and mix the butter, brown sugar, sugar, and peanut butter for two minutes. Then add the eggs and vanilla and mix them in until they are well mixed.
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Add the dry ingredients and mix them in until they are just mixed in.Warm the oven up to 350℉. For better control, let the dough rest for 10 minutes. Two cookie sheets should be lined with parchment paper.
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Big cookie scoop (2 oz or 2 TBSP). Scoop cookie dough. Press a hole in the cookie dough with your thumb while in the scoop. Dollop peanut butter in the hole and top with a marshmallow.
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Keep a little dough exposed while pressing around marshmallow.Place 6 cookie dough balls per sheet.Single-sheet baking. Bake 12-14 minutes until edges brown slightly.
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Cookie circles are ideal with a big round biscuit cutter.Transfer biscuits to a cooling rack after 5 minutes on a cooled cookie sheet. Keep cookies off the hot pan to prevent marshmallow meltdown.
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